In Chengdu, where the catering competition is extremely fierce, many restaurants can hardly last for three years. Since the establishment of 1999, Daronghe has created a miracle of 17, and has become a place of pilgrimage for many catering colleagues every year.

On Da Ronghe's menu, traditional dishes such as "Mapo Tofu" and "Sichuan Pork" can't be seen. Instead, a new school of Sichuan cuisine is created on the basis of Sichuan cuisine, that is, "it looks like Huaiyang, tastes delicious, is beautiful in color, is good at Cantonese cuisine, is authentic in Sichuan style, and is similar to Hunan cuisine".

Next, let's take a look at the family practices of several dishes brought by Rong Da and others.

Mixed pepper chicken offal

Cuisine: Rong Da and La De Fonce.

Raw materials:

100g chicken gizzards, 80g chicken intestines, 80g chicken hearts, 50g chicken livers, 50g blood curd, 30g dried eggs, a little celery festival, green and red pepper marbles, green and red millet pepper festival, pickled peppers, sliced ginger and garlic, and fresh peppers.

Seasoning:

Douban, salt, broth, rapeseed oil and lard are appropriate.

Method:

1. Cut chicken gizzards into fire clips after knife cutting; Replace chicken intestines with 8 cm long segments; Sliced chicken heart and liver, all the above raw materials are delicious.

2. Wang Xue changed the knife into a small square with a square of 1.5 cm, added broth and simmered for 3 ~ 5 minutes; Replace the dried eggs with 2 cm long slices, and chop the pickled peppers into powder for later use.